Acme Hospitality recently unveiled Picala in the Cumulus District
The modernist complex at the intersection of West Adams and Culver City is finding warmth and flavor with the recent opening of Picala.
From Acme Hospitality — the independent restaurants and boutique hotel group behind Michelin guide-rated The Lark in Santa Barbara — Picala brings contemporary Spanish cuisine to the Cumulus District.
Credit: Zack Benson
“The name Picala is a Spanish colloquial term used regionally in Andalusia that describes a literal and symbolic crossroads where paths meet, stories cross and people gather in community connection to delight in one another,” said Acme Hospitality founder and managing partner Sherry Villanueva. “That is the spirit we want to bring to Picala, our own West L.A. crossroads of people, cultures and stories.”
Huevo rotoCredit: Wonho Frank Lee
The spirit of community drives Picala’s menu, with plates best experienced as shared. Spanish specialty dishes are highlighted by local, seasonal ingredients, like the huevo roto of egg with maitake mushrooms, jamón and truffle sauce; artichokes with snap peas and saffron butter and aged prime ribeye with egg, anchovy and grilled chicory. The savory journey turns sweet with dessert options that include burnt butter ice cream, orange sorbet and chocolate mousse with rye shortbread and drunken cherries.
Orange sorbetCredit: Wonho Frank Lee
Scroll to continue reading
Picala’s kitchen is led by chef Luis Sierra, who trained at the French Culinary Institute in New York and worked in the kitchens of Estela, Altro Paradiso, La Vara, Saint Julivert and Dressler before becoming chef de cuisine at Lulu in the Hammer Museum. His cooking style — one marked by restraint, seasonality and intention — is enhanced by his own experience with Spain. After spending a summer working in a Texas oil refinery, Sierra backpacked across Europe and studied in Málaga, Spain, at age 19, where he became well acquainted with shared meals and how to best use olives, conservas and cured meats.
Sierra and team’s menu is complemented by a variety of light and bright Spanish-style gin and tonics and house-made sangria that is available by the glass or — making the case for sharing among friends — pitcher.
Floral gin and tonicCredit: Wonho Frank Lee
Octopus with mojo verdeCredit: Wonho Frank Lee
Picala is located at 3321 S. La Cienga Blvd. It is open Sunday through Thursday, 5 to 9 p.m., and Friday and Saturday, 5 to 10 p.m.
